Quick Mediterranean Baked Eggs

Hot Mediterranean breakfast of baked eggs on a plate.

Mediterranean Baked Eggs give you some of the best flavors the Mediterranean has to offer and a taste of sophistication too in this all in one meal. This Mediterranean breakfast includes a variety of ingredients from both Greece and Italy.

As you’re gathering the ingredients for this dish, imagine you’re strolling through Athens Central Market in Greece which is brimming with fresh and beautiful farm-to-table ingredients. From the seafood vendor’s catch of the day to beautiful vegetables, aromatic spices and herbs, fresh feta, vibrant red chard, leafy spinach and curly parsley, it’s all there.

Next, imagine a quick skip over to Italy — Sicily to be exact — and into The Ballarò Market which dates back almost 1000 years. Here’s where you’ll find your fresh Prosciutto from the local butcher, briny Castelvetrano olives ripe for the taking and, of course, high-quality olive oil.

Okay, so in reality, you’re probably going to your local grocery store or farmers market. But no worries. They will have all the Mediterranean ingredients you need. It’s just fun to imagine what you might do to collect the ingredients needed for this dish if you were actually in the Mediterranean.

High-Quality Pasture Raised Eggs

Since we are using the best tasting ingredients for this meal, your eggs need to be equal in caliber. What does that mean? Visually, look for an egg with deep orange yolk and transparent whites that are structured (meaning that they are not watery).

Healthy eggs come from happy hens. Our pasture raised eggs are the perfect balance of good for the hen, good for the farmer and good for you, in more ways than one.

For starters our pasture raised hens get to run free outdoors and are never in cages. They live on Certified Humane farms and enjoy a healthy outdoor lifestyle with sun, fresh air and plenty of space for them to spread their wings. It’s similar to the lifestyle we want for ourselves. So you can rest assured knowing you are not only eating high-quality eggs, but also that the hens that laid them are living a high-quality life.

And just like you want to eat well, our hens do too. They love the natural diet of plants and insects they find themselves out in the pasture, along with the well-balanced feed we give them. Plus, our pasture raised hens are never given antibiotics or hormones. Which results in an egg that’s optimally — and naturally — more nutritious.

So what makes this Mediterranean Egg Bake so special beyond its high-quality, tasty, Mediterranean inspired flavors? Take a look at a few of the good-for-you benefits of this dish’s main ingredients.

Recipe Health Benefits

High fiber, potassium filled potatoes that leave you fueled and feeling full.

Spinach and red chard which are known to be high in vitamins and minerals. Including magnesium, iron, potassium, vitamins A and C and folic acid.

Eggs which provide an excellent source of protein, healthy fats, an array of vitamin B’s — just to name a few of the nutritional benefits of pasture raised eggs.

We know that as the cook in charge of making sure the ones you love are well fed, it always feels good when you can combine great-tasting ingredients that are also packed with nutrients. So you know this meal will keep you and your loved ones feeling sustained long after mealtime. Not to mention, it’s a feast for the eyes.

Tips For Making Mediterranean Baked Eggs

The potatoes need to be peeled, cooked and diced prior to sautéing. Cook them by baking or boiling, but make sure they are still firm and not overcooked. Once cooled, you can dice them and this can definitely be done ahead of time.

Don’t overcook your greens. They should be vibrant in color and al dente because they will cook even more once in the oven.

Ideally, your eggs should be at room temperature. Cold eggs will take longer to cook in the oven.

Prosciutto is a dry cured ham and can be found in the deli section of your local grocery store. Depending on how high (or low) of a demand there is for it in your area, it may come prepackaged. If you cannot find prosciutto, you can substitute it with smoked bacon in the same measurement.

When browning your bread crumbs, keep careful watch — they can burn quite quickly.

It’s ideal to serve this dish immediately. However, if you have leftovers, cover them tightly and store in the refrigerator for 1-2 days. To reheat, simply microwave in 10 to 15 second intervals until your desired temperature is reached.

We know your taste buds will enjoy this little journey around the Mediterranean with each and every bite. Continue reading for the full recipe and to learn the secret to this quick, easy recipe.

Hot Mediterranean breakfast of baked eggs on a plate.

Quick Mediterranean Baked Eggs

This Mediterranean Baked Eggs Recipe shows off the best the Mediterranean has to offer and is truly sophisticated, despite how easy it is to make and the fact that it's a one-dish meal.
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Course Breakfast
Cuisine Mediterranean
Servings 5


  • 2 1/2 lbs. Potatoes, diced, peeled and cooked
  • 1/2 cup Prosciutto, cut into small 1-inch pieces
  • 1 tbsp Olive Oil
  • 4 Garlic Cloves, pressed or minced
  • 2 cups Spinach, rough chopped
  • 2 cups Red Swiss Chard, rough chopped
  • 1/2 cup Castelvetrano Olives, sliced in half plus more for garnish (you can buy them pitted)
  • 2/3 cup Heavy Cream
  • 5 Utopihen Eggs, room temp (cold eggs will take longer to cook)
  • 1/2 cups Italian Bread Crumbs
  • 2 tbsp Butter
  • 1/4 cup Crumbled Feta
  • 1/2 tsp Pepper, for finishing
  • 1/4 cup Fresh Parsley, chopped (we used curly parsley but flat-leaf parsley will work too)


  • Preheat oven to 425 degrees °F.
  • Grease or butter a 9”x13” pan.
  • In a large sauté pan, sauté the potatoes until warmed and browned.
  • In a medium sauté pan, heat the oil, then add the garlic, spinach and red chard and sauté until vibrant in color but still al dente (not mushy).
  • Mix the greens with the potatoes and pour into your prepared baking dish.
  • Arrange the olives around the baking dish, pressing some into the potato mixture.
  • Evenly pour the heavy cream over the mixture.
  • Gently crack open the 5 eggs, one at a time, arranging each around the top of the potato mixture.
  • Bake for 9-12 minutes or until the whites of the eggs are just done (no longer clear or transparent).
  • While the eggs are baking, heat your butter in a small sauté pan and add the bread crumbs. Let them brown to a nice golden color, then remove and pour into a bowl.
  • Once eggs are done, bring the baking dish out of the oven and garnish with extra olives, feta cheese, bread crumbs and parsley.
  • Serve and enjoy!


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